Breakfast

Caramelized Peach Compote

February 25, 2017

Caramelized Peach Compote // Bakeaholic.ca

Caramelized Peach Compote // Bakeaholic.ca

During the week breakfast is usually something quick like oats, a smoothie, cereal or even sometimes just a banana. Monday to Friday breakfasts are quick – i.e. bland or boring. 

The weekend? Well that’s reserved for more extravagant, labour of love breakfast types like waffles, french toast, omelettes, or, pancakes. Pancakes are my go-to for the Saturday morning. I love to make a big batch that will last until Sunday. 

However, plain ol’ pancakes can get boring too. Sometimes they need to be kicked up a notch. The best, easiest way to take your pancakes to the next level is to top them off with a warm, saucy compote. 

That’s why the best part about going out for brunch – or even better, a buffet when on holiday, or the weekend – is the pancake bar. Stacks upon stacks of steamy hot pancakes and an endless choice of toppings like fresh fruit, whipped cream, sauces and fruit compotes. 

With canned California cling peaches, you can create that same brunch-worthy compote at home any day of the week – any time of year. 

Caramelized Peach Compote // Bakeaholic.ca

You can find California cling peaches packed in their own juices with no preservatives – which makes it perfect for creating a caramelized compote. The sugars in their own juices make for a great sauce. In fact, California cling peaches are picked and packed usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content.

 

Did you know that when cooked, canned peaches maintain their shape and firmness better than fresh or frozen? That means they’re perfect for compote!

Caramelized Peach Compote

Ingredients:
  • 1 can California cling peaches, drained and juices reserved
  • 1 tsp. coconut oil
  • 1 tbs. coconut sugar
  • cinnamon, optional 
Directions:
  1. Drain and reserve juices from the can of cling peaches. Set aside.
  2. Dice peaches, set aside.
  3. Over medium heat, add 1 tsp. coconut oil and 4 tbs. reserved peach juice to small saucepan.
  4. Add 1 tbs. coconut sugar and stir with spatula to combine.
  5. Allow to heat slowly for three to four minutes until beginning to caramelize, turning down to simmer. Add more reserved peach juices if you like. 
  6. Add diced peaches and allow to continue to cook on simmer for 5-10 minutes, stirring occasionally.
  7. You can sprinkle with cinnamon if you like. 
  8. Serve warm, over your favourite pancakes or waffles. 

Thanks to California cling peaches for sponsoring this post! All opinions are my own.

You can follow California Cling Peaches on FacebookTwitter and Pinterest for more recipes.

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